Curry Chicken with Coconut and Peanuts

Steps on how to prepare a Curry Chicken with Coconut and Peanuts recipe

Time

1 hour

Servings

1

Calories

370.4

    Ingredients

  • 2 lbs boneless skinless chicken
  • 1 large onion
  • 3 cloves garlic
  • 2 tablespoons peanut oil
  • 1 beef double bouillon cubes (Knorr)
  • 3 tablespoons curry powder
  • 1 tablespoon minced ginger
  • 3 tablespoons peanut butter
  • 1 tablespoon chopped cilantro
  • 1 glass white wine
  • 2 cups water
  • salt
  • white pepper
  • 7 ounces cans coconut milk
  • cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

    How to make it

  1. 1. STEP

    Cut chicken into cubes, and sprinkle with salt and pepper.

  2. 2. STEP

    Slice onion in julienne, and mash garlic.

  3. 3. STEP

    In a large wok, (or dutch oven if necessary), heat oil to just below smoking.

  4. 4. STEP

    Add garlic and stirfry til golden, and quickly add onions, and stir.

  5. 5. STEP

    When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.

  6. 6. STEP

    Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.

  7. 7. STEP

    Stir to coat well, and until peanut butter has melted.

  8. 8. STEP

    Add water, and simmer about 15 minutes, or until flavors have blended well.

  9. 9. STEP

    Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.

  10. 10. STEP

    Serve over steamed rice, with chopped cilantro and peanuts to garnish.

  11. 11. STEP

    I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

    Ingredients

  • 2 lbs boneless skinless chicken
  • 1 large onion
  • 3 cloves garlic
  • 2 tablespoons peanut oil
  • 1 beef double bouillon cubes (Knorr)
  • 3 tablespoons curry powder
  • 1 tablespoon minced ginger
  • 3 tablespoons peanut butter
  • 1 tablespoon chopped cilantro
  • 1 glass white wine
  • 2 cups water
  • salt
  • white pepper
  • 7 ounces cans coconut milk
  • cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

    Tags

    CHICKEN

    POULTRY

    COCONUT

    FRUIT

    NUTS

    MEAT

    ASIAN

    SPICY

    < 60 MINS

    EASY

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